A classic recipe, modernized. The Strawberry Bavarois is a very common dessert in Chilean houses. In this recipe, instead of using strawberry gelatine, I use real strawberries and unflavored gelatin. As the sweetness of the fruit varies, I recommend you try the mixture before adding the gelatin to verify that it is the appropriate flavor.
The key so that it does not separate, is to beat and incorporate the gelatine very well, in this case first in the blender and then with the mixer. You can use the same amount of other fruit: such as mango, raspberry, blackberry, peaches, whatever your favorite.
In some Chilean families, the Strawberry Bavarois is made with condensed milk, I’m sure it’s delicious too, but I prefer to control the sugar. This dessert belongs to the family of Chilean desserts with evaporated milk such as Lemon Foam and Manjarate or Dulce de Leche Mousse.
Bavarois are summer desserts, they are served cold. You can serve them with fresh fruit, the same one that you used on the mix or a totally different one. I love serving this Strawberry Bavarois with mango.
Updated recipe with new photos in June 2019, originally published on August 2014.
Print
Strawberry Bavarois
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: Chilean
Description
An easy and summery Chilean dessert.
Ingredients
- 454 grams of strawberries, washed and chopped
- 1/2 cup of granulated sugar
- 1 tablespoon of unflavored gelatin
- 1/4 cup of cold water
- 1 can (11 fl. oz.) of evaporated milk (refrigerate the night before)
Instructions
- Blend the strawberries and sugar. Process until you have a fine puree.
- Pour the cold water over the gelatin and stir, let stand 2 minutes and heat in a small pot or in the microwave until the gelatin is completely dissolved. Let cool
- Beat the evaporated milk until it triples its size at maximum speed, 3-5 minutes. With the blender running slowly add the dissolved gelatin. Blend for 30 seconds.
- While whipping on medium speed, pour the strawberry puree (with the gelatine on it) slowly and continue beating until fully incorporated. Pour into the trifle or cups to serve. Refrigerate for 2 hours before serving.
Notes
It can be made in a mold, if it is not special plastic for bavarois, you must oil the mold before putting the mixture. To unmold submerge the mold in hot water for 2-3 minutes and invert to a plate. Refrigerate.
Keywords: strawberry dessert, strawberry bavarois
What, exactly is a “jar” of evaporated milk?
A can, sorry, I will fix it.
Do you put the gelatin in the puree or do you put it in the evaporated milk? I put it in the whipped milk and then added the puree it came out fine just want to do it correctly. It was delicious making it again tomorrow with fresh pineapple great recipe family loved it. 🙂
Thanks for commenting. It was a written in a confusing way. My fault sorry. I fixed it.
So you add the gelatine to the blender to blend it with the fruit puree. Then you pour that fruit puree with the gelatine added to the whipped milk.
Hope it’s clear now.
Thanks for commenting. It was a written confusingly. My fault, sorry. I fixed it.
So you add the gelatine to the blender to blend it with the fruit puree. Then you pour that fruit puree with the gelatine added to the whipped milk.
I hope it’s clear now.
Thanks for commenting.
I wrote it confusingly. My fault, sorry. I fixed it.
So you add the gelatine to the blender to blend it with the fruit puree. Then you pour that fruit puree with the gelatine added to the whipped milk.
I hope it’s clear now.